Christopher Ranch

  (Gilroy, California)
Gilroy's finest. Family owned since 1956
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Little Kitchen, Big Crock Pot

I used to love to cook, but with one square foot (seriously…) of counter space in a kitchen fit for Lilliput, the bloom is off that rose. I dream of a kitchen with miles of marble surfaces lined with the latest appliances so I can easily prepare a gourmet meal, lay out a buffet for 20 and blend margaritas while my guests freely wander around clucking about the ambiance, the vaulted ceiling and the 3 foot garlic braid hanging over the wine fridge (dual zone!)

Ah, well, until my dream kitchen materializes, my best friend continues to be a crock-pot (we’ll discuss take-out another time.) It solves a few of my space issues and serves up some truly yummy slow-cooker meals with a minimum of work. Granted, I still have to shop for ingredients and prep them, but after the legwork is done, I can easily reap the tasty benefits without the regrets of hitting the fast food line.

Here’s one of my favorite slow-cooker dishes that I’ve updated with Christopher Ranch’s new Peeled Pearls, Cipollines and Shallots. If you already have a fabulous kitchen, don’t let it stop you from pulling out the crock-pot. I know you have one stashed somewhere.

GARLICIA’S CROCK POT MEAL

 

2           to 3 lbs. boneless beef chuck roast

12         oz. fresh mushrooms – sliced

6           oz. (about 12) Christopher Ranch Peeled Pearl or Cipolline Onions or combination of both

4           Christopher Ranch Peeled Shallots

4           Christopher Ranch Peeled Garlic Cloves

5           carrots – peeled and sliced in 1” chunks

4           celery stalks – cut in half

1           can stewed tomatoes

1           to 2 tbls. beef bouillon powder

1           can cream of mushroom soup

1           cup water

1           cup red wine

1/4       tsp. crushed celery seed

In large skillet, brown roast on both sides if desired (but not necessary.)  Line bottom of large slow-cooker with celery stalks and place roast on top. Sprinkle whole onions, shallots, garlic cloves and sliced carrots over roast. Blend remaining ingredients and pour over all. Set slow cooker on low, cover and cook for 6 to 8 hours. Serve over rice. Serves about 6. Note: bouillon powder is salty so no extra salt may be necessary. Always taste first

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